Whole Wheat Chocolate Cake

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Ingrients & Directions


1 1/2 c Sugar 1 c Flour; unbleached, sifted
3/4 c Whole wheat flour; stirred 2 ts Baking soda
1 ts Salt 1 c Butter or regular margarine
1 c ;water 1/4 c Cocoa; baking
2 ea Eggs; large, beaten 1/2 c Sour cream
1 x ——-cocoa frosting——- 1/2 c Butter or regular margarine
6 ts Milk 1/4 c Cocoa; baking
1 lb Confectioners sugar; (1 box) 1 ts Vanilla extract

Stir together sugar, flour, whole wheat flour, baking soda and salt in a
mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture
to a boil, stirring constantly. Remove from heat. Pour into flour
mixture. Mix well, using wooden spoon. Blend in eggs and sour cream,
mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in
preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in
pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork.
Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA
FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium
heat until butter is melted and mixture is smooth. Stir in confectioners’
sugar, that has been sifted. Continue cooking over low heat until
confectioners’ sugar is completely dissolved. Remove from heat. Stir in
vanilla. Frost cake immediately.

Yields
16 servings

Whisky Fudge Cake

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Ingrients & Directions


5 c Plain flour
4 ts Baking powder
1 1/4 kg Plain chocolate cut in small
Chunks
750 g Unsalted butter at room temp
5 c Caster sugar
16 Eggs separated
1 1/4 c Whisky slightly warmed
4 ts Vanilla extract
TO SERVE:
Icing sugar
Clotted cream

Preheat the oven to 180c. Line 2x20cm springorm pans with baking
paper, then butter and flour the paper. Sift together the flour and
baking powder. Then melt the chocolate in a bowl over simmering water
and set aside in a warm place. Beat the butter until white and
creamy, then gradually add 4 cups of the caster sugar and continue
beating until the mixture is fluffy. Beat in the egg yolks one at a
time, then add the whisky and vanilla. Stir in the melted chocolate,
then fold in half of the sifted flour, mix well, then fold in the
remaining flour. Beat the eggwhites until soft peaks form, then
gradually add the remaining cup of sugar and beat until the mixture
is shiny and forms stiff peaks. Stir in a little of the chocolate
mixture, then fold in the remainder. Pour the mixture into the
springform pans and bake in the oven for 1 hour.
Remove from the oven, turn the cakes out immediately onto a cake
rack and set aside to cool. To serve: cut the cakes into wedges and
place on each serving plate. Serve with clotted cream.

Yields
1 Servings

Cream Cake

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Ingrients & Directions


1 c Sugar
1/3 c Sweet cream
4 Eggs, well beaten
1/8 ts Salt
1 1/4 c Cake flour
2 ts Baking powder
1 ts Lemon flavoring

Sift flour, measure, and sift with baking powder and salt. Combine sugar,
eggs, and cream. Stir until well blended. Add flavoring. Add sifted dry
ingredients. Beat 5 minutes. Pour into well-oiled, shallow pan. Bake in
moderate oven (375 F) about 30 minutes. Mrs. Louis Linke, Paragould, AR.

From

Yields
6 Servings